Standard
Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia. / Leisner, J. J.; Vancanneyt, M.; Rusul, G.; Pot, B.; Lefebvre, K.; Fresi, A.; Tee, L. K.
In:
International Journal of Food Microbiology, Vol. 63, 2001, p. 149-157.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Leisner, JJ, Vancanneyt, M, Rusul, G, Pot, B, Lefebvre, K, Fresi, A & Tee, LK 2001, '
Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia',
International Journal of Food Microbiology, vol. 63, pp. 149-157. <
http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/ohl0928a/01681605/v0063i01/00002061.pdf>
APA
Leisner, J. J., Vancanneyt, M., Rusul, G., Pot, B., Lefebvre, K., Fresi, A., & Tee, L. K. (2001).
Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia.
International Journal of Food Microbiology,
63, 149-157.
http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/ohl0928a/01681605/v0063i01/00002061.pdf
Vancouver
Leisner JJ, Vancanneyt M, Rusul G, Pot B, Lefebvre K, Fresi A et al. Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia. International Journal of Food Microbiology. 2001;63:149-157.
Author
Leisner, J. J. ; Vancanneyt, M. ; Rusul, G. ; Pot, B. ; Lefebvre, K. ; Fresi, A. ; Tee, L. K. / Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia. In: International Journal of Food Microbiology. 2001 ; Vol. 63. pp. 149-157.
Bibtex
@article{d9decff0a1ba11ddb6ae000ea68e967b,
title = "Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia",
author = "Leisner, {J. J.} and M. Vancanneyt and G. Rusul and B. Pot and K. Lefebvre and A. Fresi and Tee, {L. K.}",
year = "2001",
language = "English",
volume = "63",
pages = "149--157",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia
AU - Leisner, J. J.
AU - Vancanneyt, M.
AU - Rusul, G.
AU - Pot, B.
AU - Lefebvre, K.
AU - Fresi, A.
AU - Tee, L. K.
PY - 2001
Y1 - 2001
M3 - Journal article
VL - 63
SP - 149
EP - 157
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
ER -
